KR20170063723A - Oligosaccharide preparation and method for manufacturing same - Google Patents

Abstract

An object of the present invention is to provide an oligosaccharide preparation having hygroscopicity suppressed and excellent storage stability and a method for producing the same, in addition to maintaining the desired physiological function of the oligosaccharide. According to the present invention, there is provided a process for producing a solution, comprising the steps of (a) dissolving an oligosaccharide and an acacia fiber in a solvent to obtain a solution, and (b) a step of spray drying, vacuum drying or lyophilizing the solution obtained by the step (C) a method for producing an oligosaccharide preparation, which comprises an assembly step, and an oligosaccharide preparation produced by the production method.

Description

TECHNICAL FIELD [0001] The present invention relates to oligosaccharide formulations and methods for producing the oligosaccharide preparations.

This application is directed to the benefit of the priority of Japanese Patent Application No. 2014-204799 (filed on October 3, 2014), which is incorporated herein by reference in its entirety.

The present invention relates to an oligosaccharide preparation having low hygroscopicity and good storage stability and a method for producing the same.

Oligosaccharides are saccharides in which two to ten monosaccharides are combined. Typical oligosaccharides include fructooligosaccharides, raffinose, soy oligosaccharides, galactooligosaccharides, xylooligosaccharides, and lactose fructose oligosaccharides.

Generally, it is known that oligosaccharides have physiological functions such as napweed, low calorie, and formal action. More specifically, the physiological functions of fructooligosaccharides include the action of stimulating the proliferation of intestinal bifidobacteria, the action of squid, the action of promoting mineral absorption, the action of improving lipid metabolism such as cholesterol, immunoregulatory action, And the like are known.

In accordance with the rise in health orientation, it is required to easily ingest oligosaccharides having desirable physiological functions. As a result, the processed food containing oligosaccharides can be used in various forms such as beverages, breads, desserts, confectionery, etc., in addition to the form of seasonings such as table sugar.

Oligosaccharides generally have properties that are liable to absorb moisture. Therefore, it has been attempted to suppress hygroscopicity by a method of obtaining crystals of high purity from a specific oligosaccharide with respect to a specific component (Patent Document 1) and a method of using a granule mixed with oligosaccharides and sucrose (Patent Document 2).

Japanese Patent No. 2640577 Japanese Patent Laid-Open No. 03-259100

A method of obtaining a highly hygroscopic high-purity crystal from an oligosaccharide requires a complicated process such as a purification process, a separation / fractionation process, and a crystallization process from a molasses mixture, and the resultant crystal becomes expensive. In addition, granules mixed with oligosaccharides and sucrose impair low-calorie properties, which is a desirable characteristic of oligosaccharides.

The inventors of the present invention have examined whether or not hygroscopicity can be suppressed by adding dietary fiber having a low calorie to the oligosaccharide. The inventors of the present invention have found that oligosaccharides (particularly, fructooligosaccharides containing no inulin, galactooligosaccharides, Was found to be low in hygroscopicity. The present inventor has further found that a desirable hygroscopicity inhibiting effect can be obtained by setting the mass ratio of the oligosaccharide and the acacia fiber to 30:70 to 56:44. Further, it has been found that the above-mentioned preparation can be prepared by dissolving the raw material and then drying it. The present invention is based on these findings.

In other words, the object of the present invention is to obtain an oligosaccharide preparation having hygroscopicity suppressed and excellent storage stability, in addition to maintaining the desired physiological function of the oligosaccharide.

According to the present invention, the following invention is provided.

(1) a step of (a) dissolving oligosaccharide and acacia fiber as a solvent to obtain a solution, and

(b) a step of drying the solution obtained by the step (a)

(Hereinafter sometimes referred to as " the production method of the present invention ").

(2) The process according to (1), wherein the mass ratio of the oligosaccharide to the acacia fiber is from 30:70 to 56:44.

(3) The production method according to (1) or (2) above, wherein the drying in step (b) is spray drying, vacuum drying or freeze-drying.

(4) The production method according to any one of (1) to (3), further comprising (c) an assembling step.

(5) The production method according to any one of (1) to (4) above, wherein the oligosaccharide is one or more selected from the group consisting of fructooligosaccharides, galactooligosaccharides and lactose fructose oligosaccharides.

(6) The production method according to (5) above, wherein the fructooligosaccharide is a fructooligosaccharide substantially free of inulin.

(7) An oligosaccharide preparation produced by the production method according to any one of (1) to (6) (hereinafter sometimes referred to as "oligosaccharide preparation of the present invention").

(8) A dry preparation of oligosaccharide comprising oligosaccharide and acacia dietary fiber.

(9) The dry preparation for oligosaccharide according to (8), which is a spray drying preparation, a vacuum drying preparation or a freeze-dried preparation.

(10) The dry oligosaccharide preparation according to (8) or (9), wherein the properties of the preparation do not substantially change even after storage at 24 占 폚 for 2 days.

(11) A food or drink comprising the oligosaccharide preparation according to any one of (7) to (10).

(12) A process for producing an oligosaccharide-containing food or drink, which comprises preparing an oligosaccharide preparation by the production method as described in any one of (1) to (6) above, and subsequently blending the oligosaccharide preparation.

According to the present invention, it is possible to provide an oligosaccharide preparation having low hygroscopicity and good storage stability.

As used herein, the term " oligosaccharide " means a saccharide in which 2 to 10 monosaccharides are combined. Specific examples thereof include fructooligosaccharide, galactooligosaccharide, lactose fructooligosaccharide, raffinose, soy oligosaccharide, xylooligosaccharide, lactulose, cellooligosaccharide, isomaltooligosaccharide and the like. In the oligosaccharide preparation of the present invention, fructooligosaccharides, galactooligosaccharides, and lactose fructose oligosaccharides are preferably used.

As the fructooligosaccharide, it is preferable to select a fructooligosaccharide substantially free of inulin. Specifically, fructooligosaccharides obtained by transferring fructose by an enzymatic reaction to sucrose can be mentioned. More preferably, it is an inulin-containing (polyphenylene ether) -containing compound containing, as a main component, 1-ketoose (GF2), nisthoose (GF3) and fructofuranosylnitol (GF4) in which 1 to 3 molecules of fructose are bound to sucrose Fructo-oligosaccharides that do not react with each other. Specific examples of the above-mentioned fructooligosaccharides include Mayolig P and Mayolig G (all trade names of Meiji Food Meritora).

In the present specification, the term " acacia dietary fiber " refers to a food material called an "Arabian gum", which is an ovoidizable saccharide having a polysaccharide structure and is a liquid collected from an acacia tree. In order for the oligosaccharide preparation of the present invention to have a good flavor and low hygroscopicity, it is preferable to select the acacia dietary fiber obtained by the production method which does not include a decolorization or bleaching process. As the above-mentioned acacia fiber, for example, fiber gum P and fiber gum TAN (all trade names of NEXICAM) are listed.

The production method of the present invention,

(a) a step of dissolving oligosaccharide and acacia fiber as a solvent and

(b) drying the solution obtained in the step (a), and preferably,

(c) a step of assembling the oligosaccharide preparation obtained by the step (b)

As shown in FIG. According to the present invention, there is also provided an oligosaccharide preparation obtained by the production method of the present invention. Hereinafter, the steps (a), (b) and (c) will be described.

Step (a)

The step (a) is a step of dissolving the oligosaccharide and the acacia fiber. More specifically, the weight ratio of the oligosaccharide to the acacia fiber is adjusted to be 30:70 to 56:44, and the solvent is added to dissolve the solution to adjust the solid content concentration (Brix). When the solvent is added and dissolved, the solution may be dissolved while heating and / or stirring. As the solvent, water can be suitably used. The solvent may be added with a component that can be added within the range not impairing the effect of the present invention. The solution obtained by this step is preferably adjusted to a pH of 5 to 7, more preferably a pH of 5.5 to 6.5. When the pH of the solution is lower than the above-mentioned range, it is not preferable since the oligosaccharide is easily hydrolyzed during the warm-dissolution step in this step or in the drying step (b) in the subsequent step. In addition, when the pH is higher than the above-described range, it is not preferable since coloration presumably originating from the oligosaccharide selected tends to occur. Further, even when a powder obtained by simply mixing both components without dissolving the oligosaccharide and the acacia fiber is assembled by the step (c), an oligosaccharide preparation with reduced hygroscopicity can not be obtained.

The ratio of the mass ratio of the oligosaccharide to the acacia fiber used in the production method of the present invention and the content of the oligosaccharide and the acacia fiber in the oligosaccharide preparation of the present invention suppress the moisture absorption, 30:70 to 56:44, preferably 30:70 to 55.3: 44.7, more preferably 40:60 to 56:44 or 40:60 to 55.3: 44.7, particularly preferably 45:55 to 56:44 or 45:55 to 55.3: 44.7. When the ratio of the mass ratio and the content outside the above-mentioned range is high, the problem of the hygroscopicity is not particularly problematic. However, from the viewpoint of utilizing the function of the oligosaccharide, It is preferable that the ratio is higher.

The oligosaccharide preparation of the present invention may contain additives other than the oligosaccharide and the acacia dietary fiber within the range not impairing the effect of the present invention. Examples of the additives include emulsifiers, thickeners, coloring agents, flavoring agents, preservatives, sterilizing agents, polishes, nutritional enhancers, excipients, binders, disintegrators, lubricants and the like. Some or all of these additives may be dissolved together when the oligosaccharide and the acacia fiber are dissolved in the step (a).

Step (b)

The step (b) is a step of drying the solution obtained by the step (a). Examples of drying means include spray drying, vacuum drying or freeze drying, and preferably a spray drying step. The drying conditions are not particularly limited. By the drying treatment in the step (b), the oligosaccharide preparation with reduced hygroscopicity of the present invention can be obtained. An oligosaccharide preparation obtained by spray drying or vacuum drying has a property of suppressing hygroscopicity, but tends to have a slightly lower solubility in a liquid. The oligosaccharide preparation obtained by freeze-drying has a property of suppressing hygroscopicity, and is excellent in solubility in a liquid, but has a bulky shape and tends to have low suitability for work such as mixing work and a suitability for manufacturing a tablet product .

Step (c)

Step (c) is a step of further assembling the oligosaccharide preparation obtained by the step (b).

The method of assembly is not particularly limited, but is preferably a fluidized bed assembly method. By adding the present step in addition to the step (b), the solubility of the oligosaccharide preparation obtained by the step (b), dusting, and tableting aptitude can be improved. Depending on the equipment, the steps (b) and (c) may be performed at the same time.

The oligosaccharide preparation of the present invention contains at least an oligosaccharide and an acacia dietary fiber. The oligosaccharide preparation of the present invention is obtained by drying oligosaccharides and acacia dietary fibers dissolved in a solvent. Therefore, the oligosaccharide preparation of the present invention can be said to be a dry preparation (preferably a spray drying preparation, a vacuum drying preparation or a freeze-dried preparation). That is, according to the present invention, there is provided a dry preparation of an oligosaccharide comprising an oligosaccharide and an acacia dietary fiber. In the present specification, the term " oligosaccharide preparation of the present invention " includes the dried oligosaccharide preparation.

The oligosaccharide preparation of the present invention can be applied to known foods and pharmaceuticals. That is, according to the present invention, there are provided a food and drug product comprising the oligosaccharide preparation of the present invention. These foods and medicines can be prepared by adding or compounding the oligosaccharide preparation of the present invention to other raw materials.

The oligosaccharide preparation of the present invention has a slight sweetness but has little effect on the taste of the applied product. In addition, when the applied product is a food, it has an effect of increasing body sensation and an effect of masking an unpleasant taste in the case of food or beverage. Even in the case of producing any product, handling is easy in that hygroscopicity is suppressed. Particularly, since the oligosaccharide preparation of the present invention has superior tableting properties, it can be preferably used as a base of various tablet products. The oligosaccharide preparation of the present invention can be obtained by adding a small amount of an emulsifier, and it is possible to obtain a tablet product having a high oligosaccharide content by the direct method.

As shown in the later Examples, the oligosaccharide preparation of the present invention has excellent low moisture absorption properties. For example, when stored at 24 DEG C for 2 days, the properties of the preparation are not substantially changed as compared with the preparation at the start of storage. In addition, when stored under the conditions of a temperature of 24 캜 and a humidity of 50%, they are not cured until after 120 minutes as compared with the preparation at the start of storage.

According to the present invention, it is possible to provide an oligosaccharide preparation having low hygroscopicity and good storage stability. Since the oligosaccharide preparation of the present invention has low hygroscopicity, packaging at the time of sale can be simplified.

In addition, although the oligosaccharide preparation itself of the present invention has a slight sweetness, when the oligosaccharide preparation of the present invention is used in various foods and the like, there is almost no influence (excessive sweetness) on the taste of the final product, It is possible. Depending on the kind of the final product, a body toning enhancing effect of taste and an unpleasant taste masking effect can be obtained.

In addition, the granulated preparation of the present invention has excellent tabletting suitability. Therefore, it can be suitably used as a base for various tablet products. In general, the oligosaccharide has a poor hygroscopicity due to its high hygroscopicity, and thus it is difficult to achieve a high blending ratio of 30% or more in a tablet product. However, the oligosaccharide preparation of the present invention can be obtained by adding a small amount of an emulsifier It is possible to obtain a tablet product having high oligosaccharide content.

According to the present invention, the following invention is provided.

(11) a step of obtaining a solution by dissolving the component (a) in which the mass ratio of the oligosaccharide and the acacia fiber is in the range of 30:70 to 55.3: 44.7, and

(b) an oligosaccharide preparation produced by a method comprising a step of spray drying, vacuum drying or freeze-drying the solution obtained by the step (a).

(12) An oligosaccharide preparation produced by a method comprising (c) a step of granulating the oligosaccharide preparation described in (11) above.

(13) The oligosaccharide preparation according to (11) or (12) above, wherein the oligosaccharide is at least selected from fructooligosaccharide, galactooligosaccharide or lactose fructose oligosaccharide.

(14) The oligosaccharide preparation according to (13), wherein the fructooligosaccharide is a fructooligosaccharide containing no inulin.

(15) A food or beverage containing the oligosaccharide preparation according to any one of (11) to (14).

Example

The present invention is described in detail by the following examples, but the present invention is not limited thereto.

Example  One

An aqueous solution of Brix 65 was prepared by adding water to the oligosaccharide and dietary fiber mixed at the ratios shown in Table 1. The aqueous solution was adjusted using sodium carbonate so that the pH of each solution was about 6. An aqueous solution of each of the test wells after the preparation was vacuum-dried to prepare an oligosaccharide preparation. Each of the obtained preparations was weighed in an amount of 5 g in Charalle, allowed to stand at room temperature (24 캜) for 2 days, and the hygroscopic state was visually observed. The results are shown in Table 1.

Fructooligosaccharide (Meioli P (liquid), Meiji Food Meritoria) was used as the oligosaccharide, and acacia fiber (fiber gum P, Nexi Lasa) was used as the dietary fiber. The fructooligosaccharide used is composed mainly of 1-ketoose (GF2), nisthose (GF3) and fructofuranosylnitose (GF4) in which 1 to 3 molecules of fructose are linked to sucrose, The content of sucrose is 5% or less of the solid content, and the oligosaccharide does not contain inulin. In addition, the used acacia dietary fiber is a non-decolorized dietary fiber obtained from acacia and Senegal.

In Table 1, the oligosaccharide preparation with low hygroscopicity was obtained in a mass ratio of oligosaccharide (fructooligosaccharide) to dietary fiber (acacia fiber) in the range of 30:70 to 50:50.

Example  2

20 ml of water was added to 10 g of oligosaccharide (fructooligosaccharide, trade name: Meiligo P (powder), manufactured by Meishi Food Merther Co., Ltd.) and dissolved with stirring to prepare an oligosaccharide aqueous solution. 100 g of water was added to 10 g of acacia dietary fiber (trade name: Fiber Gum P, Nexi Rasa), and dissolved in a hot bath at 80 캜 with stirring to prepare a dietary fiber aqueous solution. The oligosaccharide aqueous solution and the dietary fiber aqueous solution were mixed and then freeze-dried (apparatus: vacuum freeze dryer FD-1 type, shelf temperature: 35 ° C) to obtain an oligosaccharide preparation. Although the oligosaccharide preparation was bulky, it had low hygroscopicity and did not collapse.

Example  3

Water was added to 210 g of oligosaccharide (fructooligosaccharide, trade name: Mayoligo P (liquid), Meiji Food Meeraria Co., Ltd.) and 170 g of dietary fiber, and dissolved with stirring at 80 ° C to prepare an aqueous solution of Brix 40. As the dietary fiber, there can be used an acacia dietary fiber (trade name: Fiber Gum P, Nexi Lasa), polydextrin (trade name: Litez Powder, Danisco Japan), indigestible dextrin Ltd.) was used. The aqueous solution was adjusted using sodium carbonate so that the pH of each solution was about 6. An oligosaccharide preparation was prepared by spray drying (apparatus name: SDLT-8 type, inlet temperature: 130 ° C, outlet temperature: 90 ° C), and then assembling (apparatus name: Flow Coater FLO-5 type) . A 10 mass% aqueous solution of the spray-dried product was used as the binder in the assembly process. Each of the preparations obtained by the above assembling step was weighed in an amount of 5 g in Charare and allowed to stand for 0 to 240 minutes under conditions of 24 캜 and 50% humidity or 30 캜 and 60% humidity. The mass increase and appearance of the preparation were visually observed. The results are shown in Table 2.

The results of Table 2 show that the oligosaccharide preparation having a mass ratio of fructooligosaccharide to acacia fiber of 55.3: 44.7 (210 g: 170 g) (Test Kit 2 -A) was the hardest. In addition, the oligosaccharide preparation of Test Example 2-A was easy to handle only by lightly vibrating without disintegrating completely after 240 minutes passed from the start of the standing.

Further, the structure and physical properties of the preparation of the oligosaccharide preparation and the raw material of the test piece 2-A (using fructo-oligosaccharide as a powder) were analyzed. As a result, the fructooligosaccharide of the raw material, the fructooligosaccharide, In the physical mixture, the thermal behavior seen as amorphous material was observed by differential scanning calorimetry, but such behavior was lost in oligosaccharide preparations. From these results, it was suggested that the oligosaccharide preparation having a different structure and physical properties from the raw material was produced by the drying step.

Example  4

2 parts by weight of an emulsifier (trade name: FORM TR-FB, manufactured by Riken Vitamin Kagaku) was added to 98 parts by weight of the oligosaccharide preparation (fructooligosaccharide: acacia fiber = 21: 17) obtained in Test Example 2-A obtained in Example 3 And then tablet A having a diameter of 8 to 9 mm and a mass of 250 to 310 mg was obtained by using a tableting machine (FY-MS2-30 manufactured by Fujiya Koking Kika Co., Ltd.). No trouble such as capping occurred during the production of Tablet a, and a tacky product having good appearance and low hygroscopicity was obtained. In addition, Tablet a had a good taste (taste quality) with a slight sweetness of the oligosaccharide.

Comparative Example  One

, And 2 kg of an oligosaccharide (fructooligosaccharide, trade name: Mayoligo P (powder), manufactured by Meishi Foods Corporation) and 2 kg of acacia dietary fiber (trade name: fiber gum P, Nexi Lasa) . The oligosaccharide preparation was prepared by assembling the mixed powder (apparatus name: DATON KNEADING KABUSHIKI KAISHA, high-speed agitation granulator type: SPGJ-25TG type, fluidized bed dryer type: MDG-380 type). Water was used as the binder in the assembly process.

The oligosaccharide preparation thus prepared seemed to have slightly improved hygroscopicity as compared with the oligosaccharide group, but was similar to conventional oligosaccharides having high hygroscopicity with only sticking.

Example  5

Examples of oligosaccharides include fructooligosaccharides (trade name: Meioli P (liquid), Meishi Food Merther), galactooligosaccharide (trade name: cupoligo P (powder), Nissin Seitou Kabushiki Kaisha), lactose fructose oligosaccharide 50 g each of acacia dietary fiber (trade name: fiber gum P, Nexi Rasa) was dissolved in 50 g of each of the above-prepared powders (trade name: Oligono Kage LS-55P, Ensu Kosate Kogyo Co., Ltd.) Was prepared. The aqueous solution was adjusted using sodium carbonate so that the pH of each solution was about 6. The oligosaccharide preparation was prepared by spray drying (apparatus name: SDLT-8 type, inlet temperature: 130 캜, outlet temperature: 90 캜) of each test solution after the preparation.

Each of the obtained preparations was weighed in an amount of 5 g in a Schaalle and allowed to stand for 0 to 72 hours at 24 占 폚 and 50% humidity and for 0 to 18 hours under an environment of 27 占 폚 and a humidity of 65%. The mass increase and appearance of the preparation were visually observed. The results are shown in Table 3.

In the results of Table 3, the oligosaccharide preparations containing the acacia dietary fiber and the respective oligosaccharides (fructooligosaccharide, galactooligosaccharide, and fructose oligosaccharide) shown in Table 3 were completely decomposed even after 72 hours from the start of the fixation And was excellent in storage stability with low hygroscopicity. In addition, 5 g of the fructooligosaccharide used in Example 5 was set at 27 ° C and a humidity of 65%, and after one hour, it was absorbed and absorbed.

Example  6

Chocolate was produced according to the formulation shown in Table 4 by the ordinary process (mixing treatment, refiner treatment, conching treatment, molding treatment).

Generally, when chocolate is prepared by replacing sugar mixed with chocolate with fructooligosaccharide powder (e.g., mayoligo P powder), since the viscosity of the chocolate dough increases during the production, it is difficult to produce the chocolate according to a usual process It becomes. By using the oligosaccharide preparation of the present invention, it was possible to produce chocolate without causing the above-mentioned manufacturing problems.

Example  7

According to the formulation shown in Table 5, baked confectionery containing the oligosaccharide preparation of the present invention was prepared. The mixture of margarine, the oligosaccharide preparation of the present invention or sugar was added, followed by addition of eggs to emulsify, and then flour was further mixed to prepare a dough. The dough was molded, and then baked at 180 DEG C for 11 minutes to obtain a cookie.

The cookies prepared by mixing the oligosaccharide preparation of the present invention had a slightly yellowish appearance with a slightly yellowish appearance and had a crunchy texture with a chewy taste than the control.

Example  8

According to the formulation shown in Table 6, the powdered beverage containing the oligosaccharide preparation of the present invention was prepared according to a known assembly method (the method described in Japanese Patent Publication No. 50-26512).

The volume specific gravity of the obtained powdered drink was compared, and no difference was observed between the control and the oligosaccharide of the present invention. In addition, the particle size distribution of each powdered beverage was confirmed by a micro-type electron oscillator. The results are shown in Table 7.

As shown in Table 7, the powdered beverage containing the oligosaccharide preparation of the present invention contained a lot of fractions having a larger particle size than the control, whereas the powdery beverage of the control had a large fraction of fine particles passing through 60 mesh . Therefore, the oligosaccharide preparation of the present invention had good assembly suitability in the production of powdered beverages.

20 g of the obtained powdered drink was placed in 200 mL of water at 23 DEG C and stirred for 20 seconds with a spatula to prepare a beverage. The beverage containing the oligosaccharide preparation of the present invention had a mild, rich flavor without dry odor as compared with the control beverage. Further, the manufactured beverage was sieved with a sieve (22 mesh) to observe the residue, and the beverage containing the oligosaccharide preparation of the present invention had good solubility in that the occurrence of lumps was less than that of the control beverage.

Example  9

The ingredients shown in Table 8 were mixed to prepare a powdered beverage containing the oligosaccharide preparation of the present invention.

3.5 g of the obtained powdered beverage was dissolved in 180 ml of clear water to prepare a beverage. This powdered beverage dissolves quickly by merely stirring lightly. The beverage containing the oligosaccharide of the present invention had a bodily sensation and a fresh flavor.

Claims (12)

(a) a step of dissolving oligosaccharide and acacia fiber in a solvent to obtain a solution, and
(b) a step of drying the solution obtained by the step (a)
≪ / RTI > The process according to claim 1, wherein the mass ratio of the oligosaccharide to the acacia fiber is from 30:70 to 56:44. The production method according to claim 1 or 2, wherein the drying in step (b) is spray drying, vacuum drying or freeze-drying. 4. The method according to any one of claims 1 to 3, further comprising: (c) assembling. The production method according to any one of claims 1 to 4, wherein the oligosaccharide is one or more selected from the group consisting of fructooligosaccharides, galactooligosaccharides and lactose fructose oligosaccharides. 6. The process according to claim 5, wherein the fructooligosaccharide is a fructooligosaccharide substantially free of inulin. An oligosaccharide preparation produced by the production method according to any one of claims 1 to 6. A dry preparation of oligosaccharide comprising oligosaccharide and acacia dietary fiber. The dry preparation of oligosaccharides according to claim 8, which is a spray-dried preparation, a vacuum-dried preparation or a freeze-dried preparation. The dry preparation for oligosaccharide according to Claim 8 or 9, wherein the properties of the preparation do not substantially change even after storage at 24 占 폚 for 2 days. A food or beverage comprising the oligosaccharide preparation according to any one of claims 7 to 10. A method for producing an oligosaccharide-containing food or drink, comprising the steps of: preparing an oligosaccharide preparation by the production method according to any one of claims 1 to 6; and subsequently blending the oligosaccharide preparation.